My best friend, Mary, made this baked egg breakfast during my bachelorette party weekend. It is the perfect dish to make for a group of people and can even be assembled the night before. The combination of shredded potatoes and greek yogurt create a potato filling that tastes decadent without being overly rich. Serve it with spicy arugula and Parmesan cheese. Simple and delicious.


1 1/4 cups 2% fat Greek-style yogurt
2 tablespoons all-purpose flour (you can substitute gluten-free flour)
1 1/4 cups shredded Gruyère cheese
1/3 cup butter, melted
1/4 cup chopped fresh chives
1 1/4 teaspoons sea salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon grated whole nutmeg
1 (30-ounce) package frozen shredded hash brown potatoes + 1 1/2 cups, thawed
Cooking spray
8 large eggs
Chopped fresh chives for garnish
Freshly ground black pepper

1 1b of baby arugula, washed
Parmesan cheese
1 lemon
Salt Pepper
Fresh cracked pepper

Pre-heat oven to 400 degrees. Coat a 13 x 9 inch baking dish with the cooking spray.

Combine the yogurt and flour in a large bowl. Stir to combine. Add the shredded potato, Gruyère cheese, butter, chives, 1 1/4 teaspoon salt, black pepper, nutmeg, and potatoes to the yogurt mixture. Spread the mixture into the baking dish and even out. Bake at 400 degrees for 30 minutes or until bubbly. Remove from the oven. With the back side of a spoon, make 8 indentations in the top of the potato mixture. Crack one egg into each indentation. Return the baking dish to the oven and bake for an additional 8-10 minutes or until the egg whites are firm. While the eggs are cooking, toss the arugula with olive oil, a little lemon juice, sea salt, and fresh cracked pepper. Top the salad with fresh Parmesan cheese. Remove the baking dish from the oven and cut into 8 squares, leaving one egg in the center of each portion. Garnish with the additional chives and a little fresh cracked pepper. Serve each portion with a side of arugula salad.